Braised daikon and carrot (炆萝卜红萝卜)
men luo bo (炆萝卜)
Daikon and carrot braised soft in a light savoury sauce with mushroom. A gentle, comforting vegetable dish that carries the flavour of whatever it cooks with.
Some of the most useful confinement dishes are the humblest, and a soft braise of daikon and carrot is one of them: mild, comforting, and the perfect foil to the month’s richer meat and wine dishes.
Why this dish
Daikon is light and easy on digestion, and it turns silky and gently sweet as it braises. Cooking it warm with ginger and a little mushroom answers the tradition’s preference for warm, cooked vegetables over raw ones, and gives the table something soft and easily eaten.
It gets better overnight
Daikon keeps soaking up flavour after it is cooked, so this braise is arguably nicer the next day. Make it ahead, and let it borrow richness by braising a few pieces alongside a meat dish if you have one going.
For the thinking behind cooked over raw vegetables, see should I avoid cold food and cold drinks.
The recipe
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 3 as part of a meal
Why this ingredient
Daikon (白萝卜)
Daikon, or white radish, is a light, mild vegetable the tradition regards as easy on digestion and gently settling to the stomach, and it turns silky and faintly sweet when braised. It carries the flavour of whatever it cooks with, which is why it appears so often alongside meat and mushrooms, giving the table a soft, easily digested vegetable to balance the richer dishes.
Ingredients
- 300 g daikon, peeled and cut into chunks Cut it into even pieces so it braises to softness at the same rate.
- 150 g carrot, cut into rolling chunks Adds colour and a gentle sweetness.
- 4 dried shiitake or a handful of fresh mushrooms Give the braise a savoury depth; soak dried ones and keep the water.
- 15 g ginger, sliced For warmth, in keeping with the month.
- 1 tablespoon oyster sauce and 1 teaspoon light soy A light seasoning; the vegetables should stay mild.
- 250 ml water or mushroom soaking liquid Enough to half-cover; it reduces to a light sauce.
Method
- 1 If using dried shiitake, soak them in warm water until soft, then slice, keeping the soaking liquid.
- 2 Heat a little oil in a pot and fry the ginger and mushrooms for a minute until fragrant.
- 3 Add the daikon and carrot and turn to coat, then add the oyster sauce, light soy and the water or soaking liquid.
- 4 Bring to the boil, lower to a simmer, cover, and braise for 25 to 30 minutes until the daikon is soft and translucent.
- 5 Uncover and reduce the sauce a little if needed, then serve warm.
Notes and substitutions
- It is even better reheated, once the daikon has soaked up more of the sauce, so it is a good make-ahead dish.
- Braising a few pieces of daikon alongside a meat dish, such as the beef braise, lets it borrow that richer flavour.
- Choose a firm, heavy daikon with smooth skin for the sweetest result.
Before you cook this
- A gentle, everyday dish with no special cautions. It is a good way to add soft, warm vegetables to the confinement table.
Common questions
What does daikon taste like braised?
Raw daikon is sharp and peppery, but braising transforms it: it turns soft, translucent and gently sweet, and soaks up the savoury sauce around it. It is mild and comforting, which is why it suits the confinement table so well.
Can I add meat to it?
Yes. Daikon braised with pork ribs or beef is a classic combination, and it soaks up the meaty flavour beautifully. This vegetarian version is lighter and quicker, but the vegetables take equally well to a meat braise.
Is daikon warming or cooling?
Raw daikon is generally considered cooling, which is another reason the confinement kitchen cooks it rather than serving it raw. Braised warm with ginger, it becomes a gentle, settling dish suited to the month.